Abat(s): organ meat(s). Abati(s): giblet(s) of poultry or game fowl. Abondance
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KKataifi (also kataif): thin strands of vermicelli-like dough, used in Green and Middle Eastern pastries and in some modern French preparations Kaki: persimmon. Kari: variant spelling of cary. Kiev: deep-fried breast of chicken stuffed with herb and garlic butter. Kir: an aperitif made with crème de cassis (black currant liqueur) and most commonly dry white wine, but sometimes red wine. Kir royal: a Kir made with Champagne. Kirsch: eau-de-vie of wild black cherries. Knepfla: Alsatian dumpling, sometimes fried. Kougelhoph, hougelhof, kouglof, kugelhoph: sweet crown-shaped yeast cake, with almonds and raisins; specialty of Alsace. Kouigh-amann: sweet, buttery pastry from Brittany. Kummel: caraway seed liqueur LLactaire: the edible lactaire pallidus mushroom, also called sanguine. Apricot-colored, with red, blood colored juices when raw. Laguiole: Cantal cheese from the area around the village of Laguiole, in southern Auvergne, still made in rustic huts. Lait: milk. demi-écremé: semi-skimmed milk. écremé: skimmed milk. entier: whole milk. ribot: from Brittany, buttermilk, served with crêpes. stérilizé: milk heated to a higher temperature than pasteurized milk, so that it stays fresh for several weeks. Laitance: soft roe (often of herring), or eggs. Laitier: made of or with milk; also denotes a commercially made product as opposed to fermier, meaning farm made. Laitue: lettuce. Lamelle: very thin strip. Lamproie (à la bordelaise): lamprey eel, ocean fish that swim into rivers along the Atlantic in springtime (hearty stew of lamprey eel and leeks in red wine). Lançon: tiny fish, served fried. Landaise, à la: from the Landes in southwestern France; classically a garnish of garlic, pine nuts, and goose fat. Langouste: clawless spiny lobster or rock lobster; sometimes called crawfish, and mistakenly crayfish. Langoustine: clawed crustacean, smaller than either homard or langouste, with very delicate meat. Known in British waters as Dublin Bay prawn. Langres: supple, tangy cylindrical cow's-milk cheese with a rust-colored rind; named for village in Champagne. Langue (de chat): tongue (cat's tongue; thin, narrow, delicate cookie often served with sherbet or ice). Languedocienne: garnish, usually of tomatoes, eggplant, and wild cèpe mushrooms. Lapereau: young rabhit. Lapin: rabbit. Lapin de garenne: wild rabbit. Lard: bacon. Larder: to thread meat, fish, or liver with strips of fat for added moisture. Lardon: cube of bacon. Larme: teardrop; a very small portion of liquid. Laurier: bay laurel or bay leaf. Lavaret: lake fish of the Savoie, similar to salmon. Léger (légère): light. Légume: vegetable. Lentilles (de Puy): lentils (prized green lentils from the village of Puy in the Auvergne). Lieu jaune: green pollack, in the cod family a pleasant, inexpensive small yellow fish; often sold under name colin; found in the Atlantic. Lieu noir: pollack, also called black cod; in the cod family a pleasant, inexpensive fish found in the English Channel and the Atlantic. Lièvre (à la royale): hare (cooked with red wine, shallots, onions, and cinnamon, then rolled and stuffed with foie gras and truffles). Limaces à la suçarelle: snails cooked with onions, garlic, tomatoes, and sausage; specialty of Provence. Limaçon: land snail. Limande: lemon sole, also called dab or sand dab, not as firm or prized as sole, found in the English Channel, the Atlantic, and, rarely, in the Mediterranean. Lingot: type of kidney-shaped dry white bean. Lisette: small maquereau, or mackerel. Livarot: village in Normandy that gives its name to an elastic and pungent thick disc of cow's-milk cheese with reddish golden stripes around the edge. Lotte: monkfish or angler fish, a large firm-fleshed ocean fish. Lotte de rivière (or de lac): fine-fleshed river (or lake) fish, prized for its large and flavorful liver. Not related to the ocean fish lotte, or monkfish. Lou magret: breast of fattened duck. Loup de mer: wolf fish or ocean catfish; name for sea bass in the Mediterranean. Louvine: Basque name for striped bass, fished in the Bay of Gascony. Lucullus: a classic, elaborate garnish of truffles cooked in Madeira and stuffed with chicken forcemeat. Lumas: name for land snail in the Poitou-Charentes region along the Atlantic coast. Luzienne, à la: prepared in the manner popular in Saint-Jean-de-Luz, a Basque fishing port. Lyonnaise, à la: in the style of Lyon; often garnished with onions. MMacaron: macaroon, small cookie of almonds, egg whites, and sugar. Macaronade: a rich blend of wild and domestic mushrooms and chunks of foie gras, smothered in fresh pasta; specialty of the southwest. Also, macaroni with mushrooms, bacon, white wine, and Parmesan cheese; an accompaniment to a beef stew, or daube; specialty of Provence. Macédoine: diced mixed fruit or vegetables. Mâche: dark small-leafed salad green known as lamb's lettuce or corn salad. Also called doucette. Mâchon: early morning snack of sausage, wine, cheese, and bread; also, the café that offers the snack; particular to Lyon. Macis: mace, the spice. Madeleine (de Commercy): small scalloped-shaped tea cake made famous by Marcel Proust; (the town in the Lorraine where the tea cakes are commercialized). Madère: Madeira. Madrilène, à la: in the style of Madrid; with tomatoes. Classically a garnish of peeled chopped tomatoes for consommé. Magret de canard (or d'oie): breast of fattened duck (or goose). Maigre: thin, non-fatty Maïs: corn. Maison, de la: of the house, or restaurant. Maître d'hôtel: headwaiter. Also, sauce of butter, parsley and lemon. Maltaise: orange-flavored hollandaise sauce. Malvoisie, vinaigre de: vinegar made from the malvasia grape, used for the sweet, heavy Malmsey wine. Mandarine: tangerine. Mange-tout: eat it all; a podless green runner bean; a sweet pea; a snow pea. Also, a variety of apple. Mangue: mango. Manière, de: in the style of. Maquereau: mackerel; lisette is a small mackerel. Mara de Bois: small fragrant strawberry, like a cross between a domestic and wild strawberry. Maraîchèr(e) (à la): market gardener or truck farmer (market-garden style; usually refers to a dish or salad that includes various greens). Marbré: striped sea bream, Mediterranean fish that is excellent grilled. Marc: eau-de-vie distilled from pressed grape skins and seeds or other fruits. Marcassin: young boar. At one year, a wild boar will weight 40 kg, a domesticated boar 120 kg. Marchand de vin: wine merchant. Also, sauce made with red wine, meat stock, and chopped shallots. Marée la: literally the tide; usually used to indicate seafood that is fresh. Marennes: flat-shelled green-tinged plate oyster. Also the French coastal village where flat-shelled oysters are raised. Marinade: seasoned liquid in which food, usually meat, is soaked for several hours. The liquid seasons and tenderizes at the same time. Mariné: marinated. Marjolaine: marjoram. Also, multilayered chocolate and nut cake. Marmelade: traditionally a thick purée of fruit, or sweet stewed fruit; today purée of vegetable, or stewed vegetables. Marmite: small covered pot; also a dish cooked in a small casserole. Maroilles: village in the north that gives its name to a strong-tasting, thick, square cow's-milk cheese with a pale brick-red rind. Marquise (au chocolat): mousse-like (chocolate) cake. Marion (glacé): large (candied) chestnut. Matelote (d'anguilles): freshwater fish (or eel) stew. Matignon: a garnish of mixed stewed vegetables. Mauviette: wild meadow lark or skylark. Médaillon: round piece or slice, usually of fish or meat. Mélange: mixture or blend. Méli-mélo: an assortment of fish and/or seafood. Melon de Cavaillon: small canteloupe-like melon from Cavaillon, a town in Provence known for its wholesale produce market. Ménagère, à la: in the style of the housewife; usually a simple preparation including onions, potatoes, and carrots. Mendiant, fruits du: traditional mixture of figs, almonds, hazelnuts, and raisins, whose colors suggest the robes of the mendicant friars it is named after. Menthe: mint. Merguez: small spicy sausage. Merlan: whiting. Merle: blackbird. Merlu: hake, a member of the codfish family often sold improperly in Paris markets as colin; found in the English Channel, Atlantic, and Mediterranean. Mérou: a large grouper, an excellent tropical or near-tropical fish, generally imported from North Africa but sometimes found in the Atlantic and Mediterranean. Merveille: hot sugared doughnut. Mesclum, mesclun: a mixture of at least seven multi-shaded salad greens from Provence. Mets: dish or preparation. Mets selon la saison: seasonal preparation; according to the season. Méture: corn bread from the Basque region. Meule: millstone; name for wheel of cheese in the Jura. Meunière, à la: in the style of the miller's wife; refers to a fish that is seasoned, rolled in flour, fried in butter; and served with lemon, parsley and hot melted butter. Meurette: in, or with, a red wine sauce. Also, a Burgundian fish stew. Mi-cru: half raw. Mi-cuit: half cooked. Miche: a large round country-style loaf of bread. Also, Basque name for aniseed cake-like bread. Mie: interior or crumb of the bread (see Pain de mie). Miel: honey Mignardise: see Petit-four. Mignon de canard: see Dcmsiselle de canard. Mignonette: small cubes, usually of beef. Also refers to coarsely ground black ot white pepper. Mijoté(e) (plat): simmered (dish or preparation). Mille-feuille: refers to puff pastry with many thin layers; usually a cream-filled rectangle of puff pastry, or a Napoleon. Mimosa: garnish of chopped hard-cooked egg yolks. Minute (à la): minute; something quickly grilled or fried in butter with lemon juice and parsley (prepared at the last minute). Mique: generally a large breaded dumpling, poached and served with stews and meats; specialty of the Southwest. Mirabeau: garnish of anchovies, pitted olives, tarragon, and anchovy butter. Mirabelle: small sweet yellow plum. Also, colorless fruit brandy or eau-de-vie, made from yellow plums. Mirepoix: cubes of carrots and onions or mixed vegetables, usually used in braising to boost the flavor of a meat dish. Miroir: mirror; a dish that has a smooth glaze; currently a fruit mousse cake with a layer of fruit glaze on top. Miroton (de): slice (of). Also, stew of meats flavored with onions. Mitonnée: a simmered, soup-like dish. Mode de, à la: in the style of. Moëlle: beef bone marrow. Mogette, mojette mougette: a kind of dried white bean from the Atlantic coast. Moka: refers to Coffee; coffee-flavored dish. Mollusque: mollusk. Mont blanc: rich classic pastry of baked meringue, chestnut purée, and whipped cream. Montagne, de la: from the mountains. Montmorency: garnished with cherries; historically a village known for its cherries, now a suburb of Paris. Morbier: supple cow's-milk cheese from the Jura; a thin sprinkling of ashes in the center gives it its distinctive black stripe and light smoky flavor. Morceau: piece or small portion. Morille: wild morel mushroom, dark brown and conical. Mornay: classic cream sauce enriched with egg yolks and cheese. Morue: salt cod; also currently used to mean fresh cod, which is cabillaud. Morvandelle, jambon à la: in the style of the Morvan (ham in a piquant creamy sauce made with white wine, vinegar, juniper berries, shallots, and cream). Morvandelle, râpée: grated potato mixed with eggs, cream, and cheese, baked until golden. Mosaïque: mosaic; a presentation of mixed ingredients. Mostèle: forkbeard mostelle; small Mediterranean fish of the cod family. Mouclade: creamy mussel stew from the Poitou-Charentes on the Atlantic Coast, generally flavored with curry or saffron. Moufflon: wild sheep. Moule: mussel. Also a mold. Moule de bouchot: small, highly prized cultivated mussel, raised on stakes driven into the sediment of shallow coastal beds. Moule de Bouzigues: iodine-strong mussel from the village of Bouzigues, on the Mediterranean coast. Moule d'Espagne: large, sharp-shelled mussel, often served raw as part of a seafood platter. Moule de parques: Dutch cultivated mussel, usually raised in fattening beds or diverted ponds. Moules marinière: mussels cooked in white wine with onions, shallots, butter, and herbs. Moulin (à poivre): mill (peppermill); also used for oil and flour mills. Mourone: Basque name for red bell pepper. Mourtayrol, mourtaïrol: a pot-au-feu of boiled beef, chicken, ham, and vegetables, flavored with saffron and served over slices of bread; specialty of the Auvergne. Mousse: light, airy mixture usually containing eggs and cream, either sweet or savory. Mousseline: refers to ingredients that are usually lightened with whipped cream or egg whites, as in sauces, or with butter, as in brioche mousseline. Mousseron: tiny, delicate, wild mushroom. Moutarde (à l'ancienne, en graines): mustard (old-style, coarse-grained). Mouton: mutton. Muge: grey mullet. Mulard: breed of duck common to the southwest, fattened for its delicate liver, for foie gras. Mulet: the generic group of mullet, found in the English Channel, Atlantic, and Mediterranean. Munster: village in Alsace that gives its name to a disc of soft, tangy cow's-milk cheese with a brick red rind and a penetrating aroma; the cheese is also sometimes cured with cumin seeds. Mûre (de ronces): blackberry (bush). Muscade: nutmeg. Muscat de Hambourg: variety of popular purple table grape, grown in Provence. Museau de porc (or de boeuf): vinegared pork (or beef) muzzle. Myrtille: bilberry (bluish black European blueberry). Mystère: truncated cone-shaped ice cream dessert. Also, dessert of cooked meringue with ice cream and chocolate cake. Directory: content -> download download -> Appendix appendix 0 the florida emergency telephone act download -> Fia wtcc race of Portugal boosts Championship Battle download -> Définitions download -> Press release 6 July 2012 Financial year 2011/12: facc achieves record turnover download -> Curriculum vitae eleanor jane sterling download -> Practical Application of the casve cycle of Career Problem Solving and Decision-Making download -> What are Competencies? download -> Bruce almighty Download 0.53 Mb. Share with your friends:
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